Description
A rich, creamy one-pot orzo dish made with browned butter, pumpkin puree, and parmesan cheese, delivering comforting fall flavors in just 30 minutes.
Ingredients
Units
Scale
- 4 tbsp butter
- 1/2 cup collagen peptides, unflavored and unsweetened
- 1 lb orzo
- 1 cup pumpkin puree
- 4 oz parmesan cheese, freshly grated
- 1/4 tsp nutmeg, freshly grated
- 1/4 tsp cayenne
- 5 cups water
- Salt, to taste
Instructions
- In a large sauté pan or skillet over medium heat, add the butter. Swirl constantly to melt evenly. Let it gently sizzle while stirring frequently. Once the butter solids brown and the foam subsides, move to the next step.
- Add 5 cups of water and a big pinch of salt. Turn heat to medium-high and bring to a boil.
- Add collagen peptides and whisk until dissolved. Stir in the orzo and cook, stirring occasionally, until orzo is al dente and most of the liquid is absorbed.
- Reduce heat to medium-low. Stir in the pumpkin puree, grated parmesan, nutmeg, and cayenne. Mix until fully combined.
- Taste and adjust seasoning with salt or more spices as desired. Serve immediately.
Notes
- Use a light-colored pan to better monitor the browning of the butter.
- Grass-fed butter is recommended for a richer nutritional profile.
- Bone broth can be used instead of water for added protein and flavor.
- This dish pairs well with ground Italian sausage for a heartier meal.
Nutrition
- Serving Size: 1 serving
- Calories: 554
- Sugar: 3g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 45mg